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The production of high fructose corn syrup has mined the Mexican industry of sugar cane. This syrup is made with transgenic corn and sweetens a good share of industrialized food products that are consumed daily in Mexico. It is a result of a long chemical process, imported from the US and used in products like sodas, cookies, ketchup, cereals, cough syrups, salad dressings, ice cream, chocolates, etc. This installation invites people to participate and bring to the museum the products that they find in their house hold containing this syrup.
As part of the exhibition: Bioartefactos, desgranar lentamente un maíz in MACO, Oxaca Mexico, 2014.
Audio: Luis Tomita.
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